Recent content by 72IBU

After some thought, here is what I am going to do: I am brewing a 6.5 gallon batch for the skins and oak. I will do a quick 8-10 day primary (I usually do 3 weeks minimum for primary) with Safale 05. I am then going to put the muslin bag of skins and oak into the secondary and rack onto...

I have considered waiting to add the oak and skins to the secondary. I am torn over which method to go with because I don't want it to taste like bubbly malty malbec, I want a nice flanders red with a little malbec and oak character. I am also considering using a neutral yeast to primary...

I have been wanting to brew a Flanders red for a while, and finally settled on the Landers Fred recipe by Saccharomyces. I also started a Malbec wine kit last weekend that included a muslin bag with about 2 oz of oak chips and 4 oz of dried grape skins. My thought is to ferment the Landers...

Below is the finished beer. I am really pleased with how it turned out. It starts off with a nice malty caramel flavor and finishes with a little bit of smokey chocolate. I was worried about too much smoke, but after the first week in the keg the smoke really mellowed out and more of the...

I brewed 5 gal AG batch of this last weekend. Im considering splitting it, dry hopping half of it and leaving the other half with just the spice additions. Considering 1/2 oz of willamette or Goldings, any thoughts?

I tasted it and checked gravity on the 17th. Gravity was 1018. The smoke started to come through and it definitely reminded me of Sierra Nevada Tumbler. I took another gravity reading and tasted it today. FG is 1015. It has become very smokey since earlier this week. It had cleared out nicely...

9 lbs Pale 2 row 2 lbs Crystal 80L 1/2 lb Chocolate Malt 1/4 lb Smoked Malt Mash in 14 qts at 169, goal of 152 I hit a little low at 150, so I added 3 cups boiling water and brought the mash to 153 Fly sparge 4 gal at 168 I had 6.5 gal in the kettle so I topped up to 7 gal 1 oz Northern...